Table 4 The effects of dietary probiotics supplementation on egg quality traits for the 2 groups (CON, PA) every 2 weeks and for the trial period (wk 1–13).

From: Supplemental effect of Pediococcus acidilactici CNCM I-4622 probiotic on the laying characteristics and calcium and phosphorus metabolism in laying hens

Mean

Group/week

1

3

5

7

9

11

13

1–13

SEM

Group

Week

Group × week

Eggshell color

CON

13.37

13.50

13.57

12.87

12.60

12.93

11.20

12.78

0.12

0.099

 < 0.001

0.550

PA

13.40

13.73

13.90

12.60

12.80

13.30

12.10

13.07

Yolk color

CON

9.20

9.17

9.07

8.57

8.90

8.67

8.83

8.86

0.06

0.841

0.005

0.241

PA

9.03

8.83

9.03

8.97

8.83

8.60

8.93

8.87

Eggshell strength (kg/cm2)

CON

4.30

4.46

4.55

4.01

4.06

4.00

4.32

4.24

0.08

0.488

0.015

0.523

PA

4.47

4.65

4.15

3.96

4.31

3.82

4.05

4.16

Eggshell thickness (× 10–2 mm)

CON

40.10

38.69

38.51

35.06

40.18

39.92

39.08

38.57

0.25

0.344

 < 0.001

0.048

PA

39.07

38.18

39.74

37.36

39.39

38.72

40.04

38.91

Haugh units

CON

92.7

89.5

91.4

81.8

88.1

81.3

81.3

85.5

0.89

 < 0.001

 < 0.001

0.069

PA

93.9

91.0

93.5

89.0

102.6

87.1

87.4

91.8

Yolk weight (%)

CON

27.1%

26.0%

26.0%

26.9%

25.9%

26.8%

25.6%

26.2%

0.3%

0.102

0.187

0.137

PA

27.8%

28.7%

26.7%

26.7%

25.0%

26.5%

27.3%

26.8%

Albumen weight (%)

CON

54.6%

55.0%

54.7%

55.4%

57.0%

56.5%

55.4%

55.6%

0.4%

0.257

0.384

 < 0.001

PA

53.2%

57.0%

56.3%

55.7%

51.8%

54.7%

54.0%

55.0%

Eggshell weight (%)

CON

15.2%

14.6%

13.8%

14.5%

15.0%

14.6%

14.9%

14.6%

0.2%

0.232

 < 0.001

0.348

PA

15.6%

14.3%

13.7%

14.7%

14.9%

15.8%

15.7%

14.8%

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